Pasta, Prosciutto, Peas, Pesto In Cream Recipe

Name: Pasta, Prosciutto, Peas, Pesto In Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salt and Pepper; 1 pound curly-edged, long-cut pasta, such as riccia or long, wide pasta; For the Pesto:; About 3 tablespoons pine nuts or sliced almonds; 1 cup flat-leaf parsley (a few handfuls); About 1/2 cup fresh tarragon leaves; About 1/2 cup fresh mint leaves (a heavy handful); 2 cloves of garlic, pasted or finely grated; About 1 teaspoon lemon zest; A handful grated Parmigiano-Reggiano cheese, plus more for serving; About 1/4 cup EVOO - Extra Virgin Olive Oil; For the Cream Sauce:; 2 tablespoons butter; 1 large shallot, finely chopped; 1/4 pound thick-cut prosciutto, cut into 1/4-inch cubes; 1 10-ounce box frozen organic sweet peas; 1/2 cup white wine or chicken stock; 1 cup heavy cream

Servings: persons

Salt and Pepper
1 pound curly-edged, long-cut pasta, such as riccia or long, wide pasta
For the Pesto:
About 3 tablespoons pine nuts or sliced almonds
1 cup flat-leaf parsley (a few handfuls)
About 1/2 cup fresh tarragon leaves
About 1/2 cup fresh mint leaves (a heavy handful)
2 cloves of garlic, pasted or finely grated
About 1 teaspoon lemon zest
A handful grated Parmigiano-Reggiano cheese, plus more for serving
About 1/4 cup EVOO - Extra Virgin Olive Oil
For the Cream Sauce:
2 tablespoons butter
1 large shallot, finely chopped
1/4 pound thick-cut prosciutto, cut into 1/4-inch cubes
1 10-ounce box frozen organic sweet peas
1/2 cup white wine or chicken stock
1 cup heavy cream

1
Bring a large pot of water to a boil, salt it and add the pasta. Cook to al dente; drain, reserving 1/2 cup of the pasta cooking water.
2
While the pasta is working, lightly toast the nuts for the pesto.
3
Combine the pesto ingredients, including the toasted nuts, in a food processor and pulse into a paste.
4
Melt the butter in a large skillet over medium heat, add the shallot and stir for a couple of minutes. Add the prosciutto and stir for a minute more, then add the peas and stir to heat through. Stir in the wine (or stock) and cook to reduce, 2 to 3 minutes. Stir in the cream and season with salt and pepper. Lower the heat and let bubble; let bubble and thicken for a few minutes.
5
Toss the pasta with the cream sauce and the pesto, using a splash of reserved cooking water to loosen if desired. Pass the extra cheese at the table.

770

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Salt and Pepper, 1 pound curly-edged, long-cut pasta, such as riccia or long, wide pasta, For the Pesto:, About 3 tablespoons pine nuts or sliced almonds, and more.

Yes, Pasta, Prosciutto, Peas, Pesto In Cream falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pasta, Prosciutto, Peas, Pesto In Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions